Ratri, Atika Mei (2019) Sifat Fisikokimia Dan Organoleptik Produk Minuman Sereal Instan Beras Hitam (Oryza Sativa L. Indica) (Kajian Metode Proses Produksi) Di Ukm N790, Kepanjen, Kabupaten Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Varietas beras yang paling jarang dikonsumsi harian adalah beras hitam (Oryza sativa L. indica) yang sering dijuluki sebagai superfood karena mengandung nilai gizi tinggi dan pigmennya mengandung fitokimia. Diperlukan alternatif pemanfaatan beras hitam agar nutrisinya dapat dinikmati masyarakat luas, seperti pada Usaha Kecil Menengah (UKM) N790 di Kepanjen, Kabupaten Malang, yang memproduksi sereal beras hitam organik. Tetapi produk tersebut memiliki rasa seperti beras kurang matang dan teksturnya kurang lembut. Penelitian menggunakan Rancangan Acak Lengkap dengan satu faktor yaitu metode pemasakan (penyangraian, perebusan, pengukusan). Perlakuan metode pemasakan memberikan pengaruh nyata (α = 0,05) pada semua parameter fisik, kimia, dan organoleptik. Metode pemasakan terbaik terdapat pada metode pengukusan.
English Abstract
The rice variety that is most rarely consumed daily is black rice (Oryza sativa L. indica) which is often dubbed as a superfood because it contains high nutritional value and the pigments contain phytochemicals. An alternative form of utilization of black rice is needed so that its nutrients can be enjoyed by the wider community, such utilization has been done by N790 Small and Medium Enterprises in Kepanjen, Malang, by producing organic black rice cereal. However, the product has a taste like undercooked rice and the texture is less soft. The study was conducted using a Complete Randomized Design with one factor, namely, the cooking method (roasting, boiling and steaming). The cooking method gives a real effect (α = 0.05) on all physical, chemical and organoleptic parameters. The best cooking method is steaming method.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/627/052002493 |
| Uncontrolled Keywords: | Beras hitam, karakteristik, metode pemasakan, minuman instan-Black rice, characteristics, cooking method, instant drink |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.07 Tests, analyses, quality controls |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 05 Aug 2020 08:12 |
| Last Modified: | 14 Aug 2020 06:17 |
| URI: | http://repository.ub.ac.id/id/eprint/180291 |
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